| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sami | Ready, Steady, Cook | 2 | servings |
INGREDIENTS
| 1 | Leek; well rinsed | |
| 5 | tb | Olive oil |
| 1 | sm | Smoked gammon joint; about 675 g, fat |
| ; removed and gammon | ||
| ; roughly chopped | ||
| 2 | tb | White wine |
| 2 | tb | Double cream |
| 1 | tb | Thyme leaves |
| 2 | tb | Plain flour; plus 175g/6oz plain |
| ; flour | ||
| 115 | g | Cold cubed butter |
| 1 | ts | English mustard powder |
| 1 | ts | Chopped fresh tarragon |
| 2 | Egg yolks | |
| 8 | Sausages | |
| 3 1/2 | tb | Honey |
| 2 | tb | Balsamic vinegar |
| 150 | ml | Red wine |
| 1 | Parsnip; coarsely grated | |
| 3 | Egg whites | |
| 8 | tb | Caster sugar; plus 55g/2oz caster |
| ; sugar | ||
| 1 | lg | Pinch ground cinnamon |
| 435 | g | Ready cooked custard tart |
| 1 | Orange; peeled and cut into | |
| ; segments | ||
| 1 | 200 millilit Babycham | |
| Salt and pepper | ||
| 1 | Sprig fresh coriander; to garnish |
INSTRUCTIONS
Preheat oven to 220c/452f/Gas 7. 1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a frying pan and cook the leek gently until softened. 2 Add the ham and cook for another minute to heat through. Add the white wine and double cream and simmer. 3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to make a smooth sauce. Tip the mixture onto a greased pie plate. 4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive oil and 'pulse' to make a dough. 5 Roll out on a floured worksurface and lay on top of the leek and ham filling. Seal the edges of pastry, trim off the excess and bake in the oven for 12-15 minutes, or until the pastry is golden brown and cooked through. Slice and garnish with sprigs of coriander. 6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2 tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked through. 7 Slice half the remaining leek and place in a pan with balsamic vinegar and red wine. Boil and simmer rapidly until reduced and thickened. 8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the pan with the grated parsnip. Stir-fry until the vegetables are tender, season and add 25g/1oz butter. 9 Cook for another minute or so, until the butter has melted, then add 1 1/2 tbsp honey and toss together. 10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and drizzle over the sauce. 11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp caster sugar and a pinch of ground cinnamon until stiff peaks. 12 Pipe or spoon the meringue over the surface of the custard tart, sprinkle over more cinnamon and place on a baking sheet and cook in the oven for 6-8 minutes, or until golden brown. 13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and cook until caramelised. Serve the tart on a plate with caramelised oranges. Pour the Babycham into glasses. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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